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Tuesday, February 24, 2015

Breakfast Stromboli

I'll make you a promise my friends...if you make this you'll love it. It's the easiest recipe to make and it is absolutely delicious! Flaky, buttery, puffed pastry filled with scrambled eggs and cheese and whatever else you'd like to add. ...I made this with just egg and cheese (my favorite way) but I also sometimes add bacon, ham, steak, even crab and shrimp. I also change up on the cheese and use Cheddar, Jack, Swiss or whatever else I feel like that morning.

Preheat oven to 350 degrees. Remove pastry dough from package and allow to partially thaw for about 15 minutes on a cookie sheet that has been spray with non stick cooking spray or lined with parchment paper. Unwrap dough and smooth out seams with a little water on your finger tips. Then mix the egg and water to make a wash and brush all over pastry sheet.

Beat eggs with evaporated milk until blended well. In large skillet, add butter and beaten eggs along with salt and pepper to taste. Scramble eggs until just set. Do not overcook as they will continue to cook in the oven. Remove eggs to a plate and cool completely. I put mine in the freezer for 5 minutes to cool them quickly.

Next spoon eggs onto bottom half of pasty sheets leaving at least 2 inches of space on both sides and bottom. If you choose to add ham or bacon, lay strips on top of eggs. Follow with 2 or 2/12 cheese slices cheese slices to cover meat. I usually overlap the cheese to completely cover the meat and eggs.

Next pull top of dough down over the bottom filled portion of dough to cover the egg, meat and cheese filling. Pinch dough together all the way around and fold over or crimp with a fork to make sure it is sealed all the way around. Make a small slit in the top and brush the remaining egg wash all over the top and sides.

Bake on center rack of oven (Leave enough room on top as these can puff up to 2-3 times the size). Bake for 15 minutes at 350 degrees until golden on the outside. Slice and enjoy!NOTE: Sausage doesn't work with this one as it is too greasy and the dough will absorb the grease. Also, I make two and keep them in the refrigerator for up to a week or so. They go fast so you probably won't have any to freeze!

1 comment
:

I just made this for lunch today (ok it was supposed to be for breakfast, but I tried). What a hit! I used shredded cheddar since we didn't have any sliced cheese but otherwise stuck to your recipe. Thankfully, I doubled it so we can all enjoy it for breakfast tomorrow too.Thanks for such a great (and surprisingly easy) recipe!

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